Slow Cooker Chicken Stroganoff

This has been a crazy week. We got so MUCH snow and it WAS/IS so COLD. My work actually told us to work from home. They never do that. So it just proves how horribly bad the weather was for us. We did the work from home thing for two days. The first day was pretty awesome. This was my cube mate.

The second day I got a little stir crazy. The roads were plowed today, but were still a little slick. I think I will be white knuckle driving all week.

This stroganoff was so good. Its definitely going to be made again really really soon. It is the perfect comfort food for a cold winter day. I even used Greek yogurt to make it a little healthier for you.

Ingredients

3 boneless chicken breasts
2 Tbsp butter
1 pkg Italian salad dressing mix
5.3 oz coconut or regular Greek yogurt
1 can condensed cream of chicken soup
1 pepper, chopped
egg noddles or rice

Put the chicken breasts, butter, and salad dressing in the slow cooker. Put on low for 6-7 hours. Shred the chicken. It should be easy enough to do with two forks in the slow cooker.

Add the yogurt,soup, and peppers to the slow cooker. Make sure everything is well mixed. Switch the temperature to high. Prepare your egg noddles or rice, per the package directions. Once prepared top with the stroganoff.

Eat and Enjoy!

Recipe Source: Laura's Baking Talent

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